乳链菌肽产生菌的筛选及其发酵产物的抑菌性质研究  

Screening of Lactococcu lactis Producing Nisin and Its Fermentation Product

作　　者：赵春燕[1] 王源[2] 孟晓曦[3] 孙军德[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110866 [2]沈阳农业大学土地与环境学院,沈阳110866 [3]南京农业大学,南京210095

出　　处：《沈阳农业大学学报》2010年第3期313-316,共4页Journal of Shenyang Agricultural University

基　　金：辽宁省教育厅资助项目(20070751)

摘　　要：根据乳链菌肽编码基因、乳链菌肽抗性基因和蔗糖发酵基因紧密连锁的原理,筛选乳链菌肽产生菌。将新鲜牛奶样品涂布在添加乳链菌肽、蔗糖及溴甲酚紫的选择培养基上,定向筛选乳链菌肽产生菌。对筛选到的乳酸链球菌肽菌株进行了生理生化指标鉴定以及发酵产物的抑菌性质研究。结果表明：该菌株属于乳酸乳球菌乳酸亚种,其发酵产物对多种革兰氏阳性菌有抑制作用,对革兰氏阴性菌、酵母菌和霉菌无抑制作用,并且在低pH值条件下对热稳定,在高盐浓度下抑菌效果稳定。According to the principle that the genes of nisin producing（nip＋）,sucrose fermenting（suc＋） and immunity to nisin（nisr） are linked closely,Lactococcu lactis strains producing nisin were screened.Lactococcu lactis strains were directly isolated from fresh milk sample on the medium containing nisin,sucrose and bromocresol purple.Analysis of physiological and biochemical characteristics of the fermentation product produced by strain W4 revealed that the stain is belonged to Lactococcu lactis subsp.Lactics,and the fermentation product showed antibacterial activity against a range of Gram positive bateria,no activity against Gram negative bacteria,yeast or mould.Antibacterial activity was stable under the low pH and high-salt environment.

关 键 词：乳链菌肽 筛选 抑菌作用 

分 类 号：Q939.97[生物学—微生物学]